Univ Lyon, CarMeN Laboratory, Inserm, INRAE, INSA Lyon, Université Claude Bernard Lyon 1, Lyon-Sud Medical School, Pierre-Bénite, FR-69310, France; ITERG, Equipe Nutrition, Santé et Biochimie des Lipides, Canéjan, FR-33610, Canéjan, France.
ITERG, Equipe Nutrition, Santé et Biochimie des Lipides, Canéjan, FR-33610, Canéjan, France.
Biochimie. 2020 Feb;169:121-132. doi: 10.1016/j.biochi.2019.11.017. Epub 2019 Nov 28.
Vegetable lecithins, widely used in the food industry as emulsifiers, are a mixture of naturally occurring lipids containing more than 50% of phospholipids (PL). PL exert numerous important physiological effects. Their amphiphilic nature notably enables them to stabilise endogenous lipid droplets, conferring them an important role in lipoprotein transport, functionality and metabolism. In addition, beneficial effects of dietary lecithin on metabolic disorders have been reported since the 1990s. This review attempts to summarize the effects of various vegetable lecithins on lipid and lipoprotein metabolism, as well as their potential application in the treatment of dyslipidemia associated with metabolic disorders. Despite controversial data concerning the impact of vegetable lecithins on lipid digestion and intestinal absorption, the beneficial effect of lecithin supplementation on plasma and hepatic lipoprotein and cholesterol levels is unequivocal. This is especially true in hyperlipidemic patients. Furthermore, the immense compositional diversity of vegetable lecithins endows them with a vast range of biochemical and biological properties, which remain to be explored in detail. Data on the effects of vegetable lecithins alternative to soybean, both as supplements and as ingredients in different foods, is undoubtedly lacking. Given the exponential demand for vegetable products alternative to those of animal origin, it is of primordial importance that future research is undertaken in order to elucidate the mechanisms by which individual fatty acids and PL from various vegetable lecithins modulate lipid metabolism. The extent to which they may influence parameters associated with metabolic disorders, such as intestinal integrity, low-grade inflammation and gut microbiota must also be assessed.
植物卵磷脂广泛应用于食品工业作为乳化剂，是一种天然存在的脂质混合物，含有超过 50%的磷脂（PL）。PL 发挥着许多重要的生理作用。其两亲性使其能够显著稳定内源性脂质滴，使它们在脂蛋白转运、功能和代谢中发挥重要作用。此外，自 20 世纪 90 年代以来，就有报道称膳食卵磷脂对代谢紊乱有有益影响。本文试图总结各种植物卵磷脂对脂质和脂蛋白代谢的影响，以及它们在治疗与代谢紊乱相关的血脂异常中的潜在应用。尽管关于植物卵磷脂对脂质消化和肠道吸收的影响存在争议数据，但卵磷脂补充对血浆和肝脂蛋白和胆固醇水平的有益影响是明确的。对于高脂血症患者尤其如此。此外，植物卵磷脂的巨大组成多样性赋予了它们广泛的生化和生物学特性，这些特性仍有待详细探索。关于大豆以外的植物卵磷脂作为补充剂和不同食品成分的影响的数据无疑是缺乏的。鉴于对动物源性植物产品的需求呈指数级增长，开展未来研究以阐明各种植物卵磷脂中的单个脂肪酸和 PL 调节脂质代谢的机制至关重要。它们对与代谢紊乱相关的参数（如肠道完整性、低度炎症和肠道微生物群）的影响程度也必须进行评估。
